Epic Organic Naturally Colored Unicorn Cake

Organic Naturally Colored Unicorn Rainbow Cake

 

 

Gear needed:

-       Stand mixer with balloon whisk attachment

-       Mixing bowls

-       Fine mesh sieve

-       Small Cheese cloth

-       Grater or food processer

-       Cutting board and knife

-       3 – 6 x 6” or 8” cake pans (https://www.amazon.com/gp/product/B072WKYZS6/)

-       Parchment paper

-       3 Wilton Cake Strips (https://www.amazon.com/gp/product/B00C1LU7HW/)

-       Unicorn cake topper (https://www.amazon.com/gp/product/B07J251ZTD/)

-       Spatula

-       Pencil and scissors or exacto blade

-       Cake stand and decorating set (https://www.amazon.com/gp/product/B01NCBDUUO/)

-       Cake boards (https://www.amazon.com/Boards-Circles-Cardboard-Plastic-Scrapers/dp/B07HNPVFY4/)

-       Color Kitchen Food Colors

-       Large Icing Piping Tip Set (https://www.amazon.com/gp/product/B0736XMFCD/)

-        

 

Ingredients:

 

Colors: (not an exact measurement, make extra and add less to start, adjust as needed for color desired)

• Pink – Beet root powder (https://www.amazon.com/ColorKitchen-Food-Color-Yellow-ounce/dp/B06XF9DY73/) or beet juice 
• Orange – carrot juice and/or annatto extract - 1-2 TBSP 
• Yellow – 1-2 extra yolks 
• Green – 1-2 TBSP spinach juice 
• Blue – frozen wild blueberries, thawed then strain juice. 1-2tsp (looks purple, bakes blue!) 
• Purple – blackberry juice, squeezed and strained. 1-2 TBSP
  

 

For the Cake: 

I bake 3 layers at a time, because that's what fits in my oven well spaced.

1. Butter and flour three 6-inch pans, I like to put in a custom cut parchment layer with wings to help lifting out the cakes. I also use damp cake strips on my pans for more even baking as well. Preheat oven to 340F.
   
2. Sift the dry ingredients together in a large bowl. In a separate bowl, beat the wet ingredients together. 
3. Add the wet to the dry and mix until combined. Divide the mixture evenly into separate bowls, I like to use a kitchen scale to measure for even layers. Mix in colors for different layers, then pour into the prepared cake pans. 
   
4. Bake for 30 -35 minutes or until the centers are set and springy. 
5. Let the layers cool in the pans for about 4 minutes, then dump each layer out onto a cooling rack. 

 

 

Amounts for 4 layers (ombre cake)

·      All purpose flour 400g

·      Granulated sugar 400g

·      ½ tsp baking soda 2 g

·      2 tsp baking powder

·      ½ cup unsalted butter 342g (room temp)

·      6 egg whites (room temp)

·      2 tbsp vanilla extract

·      1 tsp salt

·      1 cup sour cream (room temp)

·      1 cup whole milk (room temp)

All 6 layers

·      All purpose flour 600g

·      Granulated sugar 600g

·      3/4 tsp baking soda 2.5g

·      3 tsp baking powder

·      513g unsalted butter (room temp)

·      9 egg whites (room temp)

·      3 tbsp vanilla extract

·      1 ½  tsp salt

·      1 ½  cup sour cream

·      1 ½  cup whole milk

 

3 layers

·      All purpose flour 300g

·      Granulated sugar 300g

·      ½ +1/8^th tsp baking soda

·      1 1/2 tsp baking powder

·      256g unsalted butter (room temp)

·      4.5 egg whites (room temp)

·      1 tbsp + 1 tsp + ½ tsp vanilla extract

·      3/4 tsp salt

·      ¾ cup sour cream

·      ¾ cup whole milk

 

Swiss Meringue Butter Cream

Enough to layer and crumb coat 6 layers

INGREDIENTS

• 7.5 egg whites at room temperature
• 3 cups unsalted butter 452g, at room temperature
• 1 ½ cups granulated sugar 450g
• 1.5 pinch kosher salt
• 1.5 tsp vanilla extract